Berry Tarts

Method8 steps

1. 1

   Step 1: Mix the 1 1/4 cups graham-cracker crumbs, 2 tbsp crust brown sugar and 5 tbsp melted unsalted butter until the mixture resembles wet sand. Divide among six 8-ounce-capacity ramekins and press flat with a small flat-bottomed glass. If using the source’s smaller 6-ounce ramekins instead, do not overfill; reserve any extra crumb mixture for another use.

   Uses 1.25 cups graham cracker crumbs, (about 8 crackers, crushed) · 2 tbsp brown sugar for crumb crust · 5 tbsp unsalted butter, melted, for crumb crust

2. 2

   Step 2: Preheat the oven to 350°F/175°C. Bake the six pressed crumb crusts from step 1 for about 10 minutes, then remove and let cool while preparing the filling.

   Bake crust · 10 minUses Six pressed crumb crusts in ramekins, excluding any reserved excess mixture

3. 3

   Step 3: Warm the separate 2 cups whole milk for pastry cream over medium-low heat until hot and steaming, before it simmers; do not boil.

   Uses 2 cups whole milk

4. 4

   Step 4: In a separate bowl, whisk the 3 whole pastry-cream eggs, 1 egg yolk and separate 2/3 cup pastry-cream sugar until slightly paler. Whisk in the 1/4 cup all-purpose flour, 1/4 cup cornstarch and 1/8 tsp salt.

   Uses 3 whole eggs for pastry cream · 1 egg yolk · 2/3 cup granulated sugar for pastry cream · 1/4 cup all-purpose flour · 1/4 cup cornstarch · 1/8 tsp salt

5. 5

   Step 5: Gradually stream all the hot milk from step 3 into the egg mixture from step 4 in small batches, whisking vigorously throughout. Once combined, pour the whole tempered mixture back into the saucepan.

   Uses All hot pastry-cream milk · Whisked egg, yolk, sugar and starch mixture

6. 6

   Step 6: Over low heat, whisk the tempered mixture from step 5 constantly until it thickens and easily coats the back of a wooden spoon and is cooked through to at least 71°C/160°F. Keep watching and whisking. Remove promptly from heat and pour into a clean bowl; strain through a sieve if needed to remove stubborn lumps.

   Uses Complete tempered pastry-cream mixture

7. 7

   Step 7: Stir the 1 tsp vanilla bean paste into the cooked pastry cream from step 6. Cover the surface directly with food-safe wrap suitable for warm food and refrigerate until completely cold.

   Uses Cooked thick pastry cream · 1 tsp vanilla bean paste

8. 8

   Step 8: Fill the six cooled crumb-crust ramekins from step 2 with chilled pastry cream from step 7, leaving room for fruit. Slice the strawberries from the 2-cup supply and arrange with blueberries from the 1-cup supply on top. Use only as much cream and fruit as fits comfortably, especially in the smaller ramekins; promptly refrigerate unused cream or fruit for another use. Cover the completed tarts and refrigerate until serving.

   Uses Six cooled baked crumb crusts · Chilled vanilla pastry cream, as needed to fill comfortably; reserve unused · Strawberries from the 2 cup supply, as much as fits; reserve unused · Blueberries from the 1 cup supply, as much as fits; reserve unused